Pot Roast

Name: Pot Roast
Yield: 8
Ingredients: 1 (3 to 4-pound) boneless chuck roast; 1 teaspoon Paula Deen’s House Seasoning; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons vegetable oil; 1 cup thinly sliced onion wedges; 3 cloves garlic, crushed; 2 bay leaves; 1 (10 3/4-ounce) can cream of mushroom soup; 1/4 cup red wine; 2 tablespoons Worcestershire sauce; 1 tablespoon beef bouillon granules; 3/4 cup water

Pot Roast was pinched from <a href="http://www.pauladeen.com/index.php/recipes/view2/pot_roast1/" target="_blank">www.pauladeen.com.</a>

INGREDIENTS

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1 (3 to 4-pound) boneless chuck roast

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1 teaspoon Paula Deen’s House Seasoning

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1 teaspoon salt

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1/2 teaspoon black pepper

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2 tablespoons vegetable oil

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1 cup thinly sliced onion wedges

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3 cloves garlic, crushed

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2 bay leaves

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1 (10 3/4-ounce) can cream of mushroom soup

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1/4 cup red wine

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2 tablespoons Worcestershire sauce

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1 tablespoon beef bouillon granules

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3/4 cup water

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